Description
This Vegan Kale Caesar Salad features crispy roasted chickpeas seasoned with aromatic spices for extra fiber and protein, paired with tender, massaged kale and a creamy, nut-free vegan Caesar dressing made from hemp seeds and capers. Ready in about 40 minutes, it’s a perfect healthy meal prep option, side dish, or appetizer that is packed with flavor and completely plant-based.
Ingredients
Roasted Chickpeas
- 2 (14 ounce) cans chickpeas
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast (optional)
- 1 teaspoon cumin
- 1/2 heaping teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Kale Salad
- 1 medium-large bunch of kale (about 8 cups chopped)
- 1 tablespoon extra virgin olive oil
Vegan Caesar Dressing
- 1/2 cup hulled hemp seeds
- 1/4 cup extra virgin olive oil
- 1/3 cup lemon juice (about 1 1/2 medium lemons)
- 3 tablespoons water (to thin)
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 10 medium garlic cloves
- 1 tablespoon capers in brine
- 1 teaspoon caper brine juice
- 1 teaspoon coconut aminos
- 1 teaspoon maple syrup (to taste)
Instructions
- Roast chickpeas: Preheat your oven to 400ºF and line a medium baking sheet with parchment paper. Thoroughly dry the chickpeas and remove any loose skins. In a medium bowl, toss the chickpeas with olive oil, nutritional yeast, cumin, coriander, paprika, kosher salt, and black pepper until evenly coated. Spread them in a single layer on the baking sheet and bake for 30 to 40 minutes until crispy. Remove from oven and let them cool completely to achieve crunchiness.
- Prepare the kale: While the chickpeas roast, remove the thick stems from the kale, then chop, wash, and spin dry the leaves. Transfer the chopped kale to a large bowl and drizzle with 1 tablespoon of extra virgin olive oil. Massage the olive oil into the kale leaves thoroughly to soften and enhance flavor.
- Make the dressing: In a small blender, combine hulled hemp seeds, olive oil, lemon juice, water, Dijon mustard, black pepper, kosher salt, garlic cloves, capers with their brine, coconut aminos, and blend until smooth. After blending, taste the dressing before adding maple syrup; add 1 to 2 teaspoons maple syrup according to your preference and blend again briefly to combine.
- Assemble the salad: Toss the massaged kale with about half of the vegan Caesar dressing until well coated. Add the cooled roasted chickpeas on top and serve. Optionally, garnish with more dressing or vegan Parmesan cheese for extra flavor. Enjoy your nutrient-packed, flavorful vegan kale Caesar salad!
Notes
- Ensure chickpeas are completely dry before roasting to achieve maximum crispness.
- Remove loose chickpea skins to avoid bitterness and improve texture.
- Massage kale well with olive oil to reduce bitterness and tough texture.
- Adjust maple syrup amount in dressing for subtle sweetness that balances acidity.
- For extra creaminess, vegan parmesan or nutritional yeast can be added as a topping.
- This salad can be meal prepped; keep dressing separate until ready to serve to maintain freshness.
